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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brisket help- is my fire out?

bookswbooksw Posts: 212
I am in the middle of my brisket cook and I am so tempted to open the dome that I thought I would post this for advice instead to keep me away from the temptation...  I filled the firebox overfull last night with 90% new lump after making sure all the holes were clear.  My temp has not gotten past 240 (dome) since 10 PM.  At 6 AM I was at 220 with the daisy wheel 1/2 open and the bottom vent at 1/4 inch.  At 7 AM I was down to 180 so I opened the daisy wheel all the way. At 7:40 I was still at 180 so I opened the bottom vent all the way.  Now it's 8:20 and I am still at 180 (maybe a hair below).  The meat has been at 162 the whole time...

Should I open it, take the whole thing apart, and add more lump...? I have never had to do that before for an overnight cook but then again my gasket is pretty well fried and I noticed last night that there was smoke leaking out one side through the gasket...

Charleston, SC


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